Wines may also be classified by the primary impression on the drinker’s palate. Made of different chemical compounds, which are similar to those in fruits, vegetables and spices, different grape varieties are associated with aromas and tastes of different compounds and the experienced taster can distinguish between flavors characteristic of a specific grape.

Tastes of wines depend not only on the grape species and varietal blend but also on the ground and climate where it is cultivated.

Flavors are also imparted to the wines by other factors in winemaking as well, either intentional or not. The most typical of intentional flavor elements in wines are those that are imparted by aging into oak casks and elements of chocolate, vanilla or coffee in wines are actually a factor of oak and not of the native grape. Banana flavors and even animal scents can be sensed in wines and are actually the result of the presence of natural yeasts.